Demi Lovato's Honeymoon Chicken
The pop star shares a savory recipe from her brand-new cookbook, "One Plate at a Time"
Marry Me Chicken was one of the first “company” dishes I ever attempted, and it made me feel so proud and accomplished when I brought it to the table. Now the romance continues! This recipe takes the signature flavors of that dish and makes it an all-in-one skillet dinner, with orzo pasta and broccoli added to the mix so no sides are required. I usually make it with chicken breast fillets, but it is also delicious with boneless, skinless chicken thighs.
—Demi Lovato
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Ingredients
Makes 2 servings
2 small boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
2 tablespoons extra-virgin olive oil
1 leek, white and tender green parts, chopped and
rinsed, or ½ yellow onion, chopped
1 garlic clove, minced
6 sun-dried tomatoes, thinly sliced
¾ teaspoon dried thyme or 3 fresh thyme sprigs
½ cup orzo pasta
1 cup low-sodium chicken broth
⅓ cup heavy cream
3 tablespoons grated
Pecorino or Parmesan cheese
1 small broccoli crown, cut into small florets (about ¾ cup)
Chopped fresh parsley, for garnish
Method
Pat the chicken breasts dry and cut each one lengthwise into 2 pieces. Season on all sides with salt and pepper, then sprinkle with the flour, patting it all over the chicken and shaking off the excess.
Heat the oil in a medium skillet over medium-high heat. Add the chicken and cook, without moving it, until golden brown on the first side, about 2 minutes. Turn and brown the second side for another 2 or 3 minutes, then remove to a plate.
Add the leeks to the skillet and sprinkle with a little salt. Cook and stir until the leeks are wilted and just taking on some color, about 2 minutes. Add the garlic, sun-dried tomatoes, and thyme and cook for another 30 seconds. Add the orzo and stir for a minute to coat with the oil and flavorings.
Add the broth, cream, and cheese and stir until combined. Add the broccoli florets, pushing them down to submerge them in the liquid, then add the chicken and any juices that have accumulated, pressing the pieces down just a bit. Bring the liquid to a simmer, then cover the pan, reduce the heat to very low, and cook for 15 minutes, or until the orzo is tender.
Spoon onto plates and serve warm, with a sprinkle of parsley.
From One Plate at a Time by Demi Lovato. Reprinted by permission of Flatiron Books.
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